TY - CHAP A1 - Berta Gonçalves A2 - Ivo Oliveira A3 - Eunice Bacelar A4 - Maria Cristina Morais A5 - Alfredo Aires A6 - Fernanda Cosme A7 - Jorge Ventura-Cardoso A8 - Rosário Anjos A9 - Teresa Pinto ED1 - Alice Vilela Y1 - 2018-11-14 PY - 2018 T1 - Aromas and Flavours of Fruits N2 - Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas. BT - Generation of Aromas and Flavours SP - Ch. 2 UR - https://doi.org/10.5772/intechopen.76231 DO - 10.5772/intechopen.76231 SN - 978-1-78984-453-5 PB - IntechOpen CY - Rijeka Y2 - 2021-11-29 ER -